Roll out the puff pastry on a floured surface until it is half a cm thick. Use it to cover the pie mold and trim the edges. Keep it in the refrigerator while the filling is ready.
Sauté the onion, garlic, spinach, and mushrooms in olive oil. Season with salt and pepper.
Fill the pie mold with the mixture. Sprinkle the grated cheese and cover with strips of the leftover puff pastry (you can brush everything with egg for a shiny and more golden finish).
Bake for 30 minutes at 180°C or until the crust is cooked and lightly golden. Let it cool before portioning.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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